Our CSA fennel usually has rather small bulbs and lots of fronds, which is why we feature it as an herb. So if the bulb does not seem big enough for this recipe, just chop some additional fronds and sprinkle them over the top.
1 pound green beans, trimmed, cut into 2-inch lengths
1 small fennel bulb, trimmed, thinly sliced
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Fill a large saucepan half full with water. Add a pinch of kosher salt and bring to a boil over medium heat. Add beans and bring to a second boil. Remove from the heat and transfer the beans to a colander to drain. Rinse under cold water to stop the cooking. Spread out in a large bowl. Add the fennel.
Mix lemon juice and parsley together. Pour over the beans and toss to coat. Season to taste with salt and pepper.
Serves 4.
From www.cdkitchen.com.
